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A comprehensive “quality-quantity-activity” approach based on portable near-infrared spectrometer and membership function analysis to systematically evaluate spice quality: Cinnamomum cassia as an example

Natural SciencesSpectroscopyChemical CompositionMass SpectrometryCinnamomum CassiaChemometric MethodAnalytical ChemistryNear-infrared SpectroscopyChemistryFood QualitySpice QualitySpectrochemical AnalysisPortable Near-infrared Spectrometer